Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

International Journal of Food Science and Technology

Volumn 43, Issue 7, 2008, Pages 1295-1305

  Romero Cascales, Inmaculada ^a   Fernández Fernández, José Ignacio ^b   Ros García, José María ^a   López Roca, José María ^a   Gómez Plaza, Encarna ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b I M I D A Laboratorio Enológico   (Spain)

Author keywords

Colour; Enzymes; Maceration; Red wine; Tannins; Winemaking

Indexed keywords

VITACEAE;

EID: 44949246491     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01608.x     Document Type: Article

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